Eggs in cocotte with mild Provolone Valpadana, mint and lemon

Eggs in cocotte with mild Provolone Valpadana P.D.O., mint and lemon peel

Eggs in cocotte with mild Provolone Valpadana P.D.O., mint and lemon peel

icon Provolone Valpadana mild
Eggs in cocotte with mild Provolone Valpadana, mint and lemon
Category: Main courses
Difficulty: hard

Ingredients

  • 8 eggs at room temperature
  • 160 g mild Provolone Valpadana P.D.O.
  • 1/2 bunch of fresh mint
  • 500 ml fresh cream
  • 1 glass of white vinegar
  • 2 small edible lemons
  • salt, black pepper
  • Croutons of bread, to serve with

Information

  • Doses for: 4 people
  • Preparation time: 45 minutes

How to prepare Eggs in cocotte with mild Provolone Valpadana P.D.O., mint and lemon peel

provolone-preparazione

Preparation

Fill a high-sided pan with water and heat it with vinegar until the first signs of boiling.

Ramp up the liquid with a spatula to create a vortex in the centre and cook the poached eggs, one at a time, for three minutes.

Drain the eggs with a skimmer and let them cool for 2 minutes in very cold water. Dry them on absorbent paper and keep them aside.

Heat the cream in a saucepan and reduce it for about 10 minutes, adjusting it with salt and pepper.

Finely chop the well washed and dried mint and cut the mild Provolone Valpadana P.D.O. into 4 1 cm thick washers. Scratch the rind of the two lemons and keep it aside.

Place 2 eggs in each cocotte, cover with cream, sprinkle with mint and put the cheese washers on top.

Bake in grill mode, at 220°, about 4 minutes, just enough time to gratin the mild Provolone Valpadana P.D.O. cheese.

Icona ristorante ricetta provolone

How to serve

Remove from the oven, add the lemon rind and serve with bread croutons.

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